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Polenta Chickpea Fries

…Potatoes! I don’t have anything against potatoes nutritionally, but they are likely eaten way to often and usually in their deep fried form.

A varied diet is something I always promote when I do my grocery store tours — it ensures you are getting all the nutrients you need and makes your meals more exciting! So, ditch the potato fries once in a while and make polenta chickpea fries!

You can vary the ratio of chickpea (besan) flour to cornmeal to suite your tastes. I prefer the flavor of half and half, but the more chickpea flour you use the higher protein your fries will be.

I have tried these fries baked and pan fried. I prefer them baked, but if you are looking for a more authentic fry experience you can pan fry them for a few min on all four sides in enough oil to cover the bottom of your pan.

If you don’t like the spice combo I used, just switch it up. I have made them with rosemary and basil as well and they were very tasty! I highly encourage using the nutritional yeast, it adds great flavor and is packed with B vitamins!